Q: I've been invited to a cheese fondue and the host suggested we might want to bring along something to offset the richness of the fondue. I'm drawing a blank.

Help me, dear Kitchn readers! What would be a good 'light' option for the evening?

Sent by Jess

Editor: Jess, traditionally cold kirsch (cherry brandy) and hot tea are drunk with fondue to help keep the cheese from congealing in the stomach. So you could bring these along. But if your host expects a side dish, not just beverages, then what about a very simply dressed arugula salad? Just greens, with a touch of salt, pepper, olive oil, and vinegar.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include The Kitchn Cookbook, coauthored with Sara Kate Gillingham, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband Mike.